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Crockpot Corn Beef & Cabbage Soup Recipe

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This recipe for Crockpot Corn Beef & Cabbage Soup is from MOM COOKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons extra-virgin olive oil
4 cups shredded cabbage
1 yellow onion, chopped
3-4 cloves garlic, minced
1/4 cup flat-leaf parsley, finely chopped
Salt and pepper, to taste
3-lb. corned beef brisket with seasoning packet
8 baby red potatoes, cut into small chunks
4 carrots, sliced
4 stalks celery, sliced
32-oz. container chicken broth
2 cups water
Directions:
Directions:

Heat olive oil in a large skillet over medium heat. Add cabbage, onion, garlic, parsley, salt and pepper. Cook for 5-7 minutes, or until cabbage is soft and onions are fragrant.
Add mixture to a large crockpot, along with corned beef briscuit (sprinkle seasoning over top of the meat), potatoes, carrots, celery, chicken broth and water. If the veggies are not completely covered by liquid, add water until they are.
Cook on Low heat for 7-8 hours. Remove corned beef from crockpot and place on a cutting board. Cut into small chunks, removing and discarding fat. Return meat chunks to the crockpot and cook for an additional 10 minutes.

 

 

 

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